Cornflake Cookies (Crispy Baked)
Submitted by elliott91
Crispy baked Cornflake Cookies with buttery pecans and vanilla. These crumbly drop cookies bake golden in 12-15 minutes for quick homemade treats.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minCrunchy cornflakes meet buttery cookie dough in these addictive little nuggets that disappear faster than you can bake them.
Creamed butter and sugar get folded with toasted pecans and crushed cornflakes for a thick, crumbly batter that bakes into golden, crispy-edged cookies. The cream of tartar adds a subtle tang that balances the sweetness.
Pro move? Pull these off the baking sheet immediately while they’re warm and pliable, or they’ll cement themselves to the pan.
Pro Tips
- Use room temperature butter for easier creaming and better texture
- Don’t over-mix once you add the cornflakes or they’ll turn to dust
- Space cookies 2 inches apart (they spread as they bake)
- Store in an airtight container with parchment between layers to keep them crispy
Ingredients
Directions
Cream butter and sugar.
Add vanilla, soda, cream of tartar, and flour; blending well.
Fold in cornflakes and nuts.
Batter will be thick and crumbly.
Drop by small sponfuls on prepared cookie sheet.
Bake 350℉ (180℃) F for 12 to 15 minutes or until light brown.
Remove from cookie sheet immediately, as they will stick to it when cool.
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